Fish taco salad

Serves

4-Mar

Cook Time

20 min

Total Time

45 min

Lunch

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American 🇺🇸

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This salad version of fish tacos focuses less on the tortillas and more on the fish and vegetables while still getting the tortilla flavors. This has more protein and fiber than the taco version. Lots of good flavor and color. Fresh and healthy.

Ingredients

3-4 corn tortillas
1lb mahi mahi
3 cups Lettuce thinly sliced
2 cups Cabbage (preferably red) thinly sliced

White sauce:

1/2 cup Low fat plain yogurt
1/4 cup Mexican crème (watered down plain sour cream)
1 -2 tsp Chili powder depending on your heat tolerance
2 tbls lime juice
Salt to taste

Pico de gallo:

3-4 quality Tomatoes diced
1/4 cup White onion chopped
1-2 Serrano peppers depending on your heat tolerance chopped
1/2 cup Cilantro chopped
2 tbls Lime juice
Garnish: Avocado Cilantro Queso fresco cheese Lime wedges

Directions

For the tortillas: Set the oven to 425 degrees.
Stack the tortillas and slice in thirds then rotate 90 degrees and cut into small strips.
On a baking sheet spread the strips sprinkle with salt and bake 8-10 minutes (depending on your oven and desired crispness).
For the pico de gallo: Mix all ingredients in a bowl and let sit to allow the flavors to marinate.
For the white sauce: Mix the yogurt, crème, chili powder, lime, and salt. Mix well. In a large bowl mix the lettuce and cabbage. Set aside.
On a stove top grill or an outdoor grill, grill the fish until you get the nice browned marks (about 3 minutes) then flip and grill the other side (another 3 minutes depending on the thickness of the fish).
To assemble: In a bowl add the lettuce mix then a piece of the mahi.
Add the pico de gallo and the white sauce.
Garnish with cilantro, queso fresco, tortilla chips, and lime wedges.